I cure my eggs in pint jars for 9 days in the fridge and 1 day at room temperature. I will turn the jars over every 12 hours.

Don't get rid of the juice.

Just put the jars in the freezer (completely stops the curing process) for storage after they are cured.

Take a jar out and let it thaw at room temperature. If you don't want juicy eggs, drain off the juice in the field. Lay them down on a paper towel, and in about 40 minutes, they will toughen up.

If you are going to be Flydogging eggs where the eggs are really abused by dragging on the bottom, plop your cut up thawed eggs in some fine borax. That will really toughen them up for hard abuse. I will only do this when Flydogging, not boondogging.

One bait, one pass, is the rule, for boondogging.